Smoked acorn squash and wild rice bisque

6 Servings

Ingredients

Quantity Ingredient
4 1-pound acorn squash; halved amd seeded
1 tablespoon Canola oil
8 ounces Onion; coarsely chopped (1-3/4 cups)
1 Stalk celery; chopped (1/2c)
2 cloves Garlic; minced
2 teaspoons Fresh thyme; chopped -or-
½ teaspoon Dried thyme
2 teaspoons Fresh sage; chopped -or-
¼ teaspoon Dried, rubbed sage
1 teaspoon Crushed red chile flakes
4 cups Chicken stock
¼ cup Heavy cream (optional)
1 cup Wild rice; cooked
Salt and lemon juice to taste

Directions

: If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 350F. Line shallow baking pan with foil.

: Remove squash from smoker. Arrange with remaining squash halves, cut side down, in pan.

: Bake at 350F for 1 hour or until soft. Scoop out pulp and set aside.

: Heat oil in a large pot over medium heat. Saute onion and celery in hot oil until soft, about 4 minutes. Add garlic, thyme, sage, and chili flakes. Saute for 2 to 3 minutes.

: Add squash pulp and chicken stock. Mix well. Bring to boiling. Reduce heat. Cover and simmer for 1 hour.

: Puree in blender in several batches, blending until smooth. Return to same pot.

: Stir in cream and wild rice. Add salt and lemon juice to taste. Serve at once in warm bowls. Yield: 6 to 8 servings. "Victoria" Magazine, December, 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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